Browned Butter Pumpkin Bread with Cream Cheese Filling

Ingredients

• 10 tbsp salted butter (Use 8 tbsp to brown, then add the remaining 2 tbsp to the browned butter; cool before using.)
• 1 cup granulated sugar (Use 3/4 cup for the pumpkin batter and 1/4 cup for the cream cheese filling.)
• 0.75 cup packed dark brown sugar (Use 1/2 cup in the batter and 1/4 cup sprinkled over the top.)
• 3 eggs (Use 2 eggs in the pumpkin batter and 1 egg in the cream cheese filling.)
• 2 tsp vanilla extract (Use 1 tsp in the pumpkin batter and 1 tsp in the cream cheese filling.)
• 1 cup pumpkin purée
• 1.75 cup all-purpose flour
• 1 tsp baking soda
• 0.5 tsp salt
• ground cinnamon (1 tsp is mixed into the dry ingredients; add an additional sprinkle over the finished loaf.)
• 0.5 tsp ground nutmeg
• 0.25 tsp ground cloves
• 8 oz cream cheese (Use softened cream cheese.)
• cooking spray (For greasing the loaf pan; the creator used Pam.)

Steps

1. 1

   Place 8 tablespoons of the salted butter in a pan over high heat. Brown it until small brown specks appear and the butter turns brown, watching carefully so it does not burn.

2. 2

   Remove the pan from the heat and pour the browned butter into a glass, scraping in all of the browned bits from the bottom of the pan.

3. 3

   Add the remaining 2 tablespoons of salted butter to the browned butter and set it aside to cool.

4. 4

   In a mixing bowl, combine the granulated sugar, 1/2 cup packed dark brown sugar, cooled browned butter, 2 eggs, and 1 teaspoon vanilla extract. Mix until well combined.

5. 5

   Add the pumpkin purée to the wet mixture and mix until incorporated. Set the mixture aside.

6. 6

   In a separate bowl, whisk together the all-purpose flour, baking soda, salt, 1 teaspoon cinnamon, nutmeg, and ground cloves.

7. 7

   Add the dry ingredients to the wet ingredients and fold until the batter is mixed together. Set the batter aside.

8. 8

   In another bowl, mix the softened cream cheese, 1/4 cup granulated sugar, 1 egg, and 1 teaspoon vanilla extract until smooth and combined.

9. 9

   Grease a loaf pan with cooking spray.

10. 10

    Spread one-third of the pumpkin batter evenly in the bottom of the prepared loaf pan.

11. 11

    Spread half of the cream cheese mixture over the batter. Swirl it through the batter with a toothpick.

12. 12

    Add another one-third of the pumpkin batter and spread it evenly over the cream cheese layer.

13. 13

    Spread the remaining cream cheese mixture over the batter and swirl it with a toothpick.

14. 14

    Add the final one-third of the pumpkin batter over the top and swirl the surface lightly with a toothpick.

15. 15

    Sprinkle cinnamon over the top, then crumble and scatter the remaining 1/4 cup brown sugar evenly over the loaf.

16. 16

    Bake at 350°F (175°C) for 65–75 minutes, until a toothpick inserted into the center comes out clean.

17. 17

    Cut the loaf open while it is still warm from the oven and serve.

Notes

The source says to use cinnamon as a measured ingredient in the batter and to add an additional unmeasured sprinkle on top. The source does not specify a cooling time before slicing beyond saying to cut the loaf while warm.

Nutrition per serving

• dessert
• quick bread
• pumpkin
• fall
• baked
• cream cheese
• American